Cherry Upside Down Cake
The simplicity of this cake can’t be beat. Slightly caramelized sweet juicy cherries sit on a super moist vanilla cake.
|3 tbsp||45 mL||unsalted butter|
|1/2 cup||125 mL||brown sugar|
|4 cups||1 L||California cherries, pitted|
|½ cup||125 mL||unsalted butter|
|1 cup||250 mL||granulated sugar|
|2 tsp||10 mL||vanilla|
|11/2 cups||375 mL||all-purpose flour|
|11/2 tsp||7 mL||baking powder|
|¼ tsp||1 mL||each baking soda and salt|
|¼ tsp||1 mL||nutmeg|
|½ cup||125 mL||buttermilk|
|Icing sugar (optional)|
Preheat oven to 350F (180C). Grease a 9-in. (23-cm) baking pan. In small pan, melt butter. Stir in brown sugar, cook until sugar dissolved and boils for 1 minute. Pour into pan and spread evenly. Arrange cherries in a single layer over sugar mixture (you may have a few extra).
Using an electric mixer, beat butter until creamy. Gradually add sugar and continue to beat until creamy. Add eggs one at a time, scraping down sides until blended. Add vanilla and beat. In a small bowl, stir flour with baking powder, baking soda, salt and nutmeg. Gradually add flour to butter mixture alternately with milk, starting and ending with flour.
Scrape batter over cherries and spread evenly. Bake in centre of preheated oven until a toothpick comes out clean, 60 to 70 minutes.
After 50 minutes, cover cake loosely with foil if too dark. Run a knife around the edge of cake pan.
After 15 minutes, carefully invert onto a cake plate. Serve warm or at room temperature.
Just before serving, dust with icing sugar if you want.
Prep time: 20 minutes
Baking time: 1 hour
Standing time: 15 minutes